1 boneless, skinless chicken breast (per person)
olive oil
salt and pepper, to taste
2 tbsp. capers (per breast)
2 tbsp. roughly chopped fresh garlic (per breast)
1 pat butter
white wine

Preheat oven to 350°F. Wash, pat dry, and coat each breast (as needed) with oil. Salt and pepper each breast, to taste.

Combine capers and garlic in a mortar and pestle and crush into a rough paste (some garlic and capers need not be completely crushed).

Coat with butter the bottom and sides of a casserole dish large enough to accommodate breasts in a single layer.

Lay breasts in bottom of casserole dish, cover with caper/garlic mix, pour in about 1/2-inch white wine and cover.

Place on middle rack of oven and bake at 350°F for about 30 minutes or until chicken is done.

Enjoy!

Submitted by: Bob Knox